In the past 5 days I've made two pots of Turkey Wild Rice Soup. One up at the cabin to warm us up after
playing working outside. And the other Sunday night whole prepping my lunches for the week. I can never get enough of this soup, especially in the colder months.
I always thought that wild rice soup was hard to make so I never attempted it before, but my mom walked me through it and it is so simple to make. Especially if you have left over turkey from Thanksgiving, or even a rotisserie chicken.
The recipe my mom has always used is from Byerly's, and it's one of the best recipes out there.
Here we go.
Start by preparing your wild rice. It takes about 40-45 minutes for the rice to become tender. Just follow the instructions on the box. During that time you can prep the rest of the ingredients.
Mince 1 tbsp. onion
Set aside 1/2 cup of flour
Prepare 3 cups chicken stock
Chop up your turkey/chicken/ham
Grate one carrot
slivered almonds (I add a lot)
Measure out 1 cup half and half
Salt & pepper to taste
When I made this at home I had the largest carrot ever! I used it because I like the carrots in the soup.
I only use two pots/bowls when I make this. Put the meat, carrots, rice in one bowl after the rice has finished cooking.
Melt 6 oz. of butter in the pot that you cooked the rice in. Once the butter has melted, add the minced onions. When the onions are soft, blend in the flour and slowly add the chicken stock so the mixture remains smooth and lump free. Once the mixture comes to a boil, stir constantly for one minute then add the meat, carrots, rice, slivered almonds and salt.
Cook for 5 minutes, then stir in one cup of half and half.
This makes three generous bowls of the best wild rice soup you've ever tasted!